Lotus Root Bhaji Dry Curry Recipes

Steps:

• Wash and scrap the skin of fresh lotus roots. Slice into 1/2 to 1 cm thick rings. Boil in microwave for 5-7 minutes. Tinned ones are already clean and boiled, just drain.
• Heat oil in a pan, add cumin seeds and a pinch of asafoetida powder and let the seeds splutter.
• Add ginger and fry for a few seconds.
• Add all powdered spices, except garam masala, and stir for 10 seconds, to release flavours.
• Add potatoes and lotus roots, stir fry to ensure that all the vegetables are well coated with spices and turn the heat low. If using tinned lotus root, cook potatoes to almost done first and then add lotus roots.
• Cover and cook for 10-15 minutes, until tender. You may need to add a couple of tablespoons of water, to allow potatoes to cook.
• Stir in garam masala.
• Adjust salt and chillies to your own taste.
• Turn heat off and add fresh coriander leaves.
• . Serve with Chapatties or Plain Parathas.

Steps:

• Place the potatoes, cauliflower florets, carrot, and peas into a microwave-safe bowl, cover with plastic wrap, and microwave on High until the vegetables are very hot and starting to soften, about 2 minutes. Remove the plastic wrap, and drain the vegetables in a colander.
• Place the vegetable oil in a large skillet, and heat over medium heat. Cook and stir the onion until it turns golden, about 10 minutes, and stir in the cumin seed, black mustard seed, and bay leaves. Cook and stir until the seeds begin to sputter, about 30 seconds, and then add the green chiles, garlic, and ginger. Cook and stir until the garlic begins to brown, about 1 minute.
• Stir in the ground cumin, curry powder, and chili powder, and then add the partially cooked potatoes, cauliflower, carrot, and peas. Cook and stir until the vegetables are tender and coated with spices, about 30 minutes. Sprinkle with cilantro leaves.